INGREDIENTS
- ¾ cup gram flour
- 1 cup water
- 1 medium potato, boiled
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- ¼ cup grated cheese or paneer
- ¼ cup chopped parsley or coriander
- Salt to taste
- 4 tablespoons olive oil
METHOD
- Make a very runny batter by adding a little water at a time to the gram flour and whisking it continuously to remove lumps.
- To this batter add the salt, chilli flakes and oregano.
- Heat a non-stick pan on a low medium flame and add half the oil. Now, add the batter.
- Continuously stir and scrape the sides till the mixture thickens. This takes about 5 minutes.
- Grate the potato and while the mixture is still warm, add it to the pan. Add in the cheese and fresh parsley or paneer and coriander and mix well.
- Line a tray with parchment paper and spread the mixture on it till it is about ½-inch thick. Freeze it for 15 minutes. Alternatively, you can take a plate, oil it and spread the mix on it till it is about ½-inch thick and freeze it for 15 minutes.
- Heat a non-stick pan and add the rest of the oil to it.
- Remove the tray/ plate from the freezer and cut the mixture into strips.
- Cook the strips in hot oil for 7 to 8 minutes on each side till they are golden brown. Flip sides to ensure both sides are golden.
- Serve this hot with mayonnaise, mustard or tomato ketchup.
Two young mums, Ananta Goyal and Sneha Poddar share the best of their experimental millennial kitchen secrets on Instagram as Two Curious Cooks. Their recipes are flavourful and nutritious and work for the entire family. Mumbai-based Ananta Goyal is a prominent mommy blogger @bumpandbabyy and Singapore-based Sneha Poddar is a finance professional. To know more, follow their Instagram handle @twocuriouscooks
REFLECTION: Get Down to the Roots
Name any 5 different kinds of potatoes available across the world.
